Persimmons and Blueberries Breakfast

Hi guys I’m back…this poor site was completely abandoned for a while. The problem is…. that inside my head I think I’m actually ‘wonder woman’, I think I can handle 2 sites, my regular work, my house work, everything at once and still find time to look pretty. Hahahahaha! My mind must be ape crazy. Because the truth is I’m so overwhelmed with stuff that sometimes I feel I want to scream. Have you felt that way? I guess you did. I’m not alone in this am I? I created this site because I wanted to learn about baking and desserts, by learn I mean professionally.

I have looked to culinary schools but the price was unbelievably high. And trusts me I didn’t even want to start thinking about student loans or any sort of loans right now or ever. Then I found some little schools that teach you and they call themselves culinary school but I wasn’t impressed. So I decided to learn on my own. Got all the baking books from “The culinary institute of America” and The Cordon Bleu. And I’m going through it all. God help me… and my thighs. Lol

If you read my other site Chefwanabe you know I started a battle against the blob. So this morning I made this instant oatmeal and giiiiirl I almost cry, that sad little thing. Then I started to look around my kitchen to find something to make that little bowl of mushy look appealing. Don’t get me wrong I loooove oatmeal, but served alone is kinda sad isn’t it? Thankfully I had some blueberries and persimmons to dress it up a little and a handful of almonds for some crunch. Yummm…that was delicious.

Persimmons and Blueberries Breakfast

3 cups of milk

1 tablespoon of honey

½ teaspoon of cinnamon

2 cups of Quaker oats

1-cup blueberries

2 or 3 persimmons

1 cup of almonds for topping

Cook the oats until creamy, serve with blueberries, persimmons, and almonds. Drizzled with some honey. Enjoy your morning.